From Nick Schneider
Here is a simple concept for putting together a spring or autumn salad as tart, peppery greens become available at the market or in the garden.
- 1 bunch peppery greens, such as arugula, watercress,
- 1 small head of butter lettuce
- 4 oz. of a smoked fish; smoked rainbow trout, black cod, bass or whitefish.
- 1 large sweet onion, Vidalia.
- Extra Virgin Olive oil
- Fresh Squeezed lemon juice
- Sea Salt
- Fresh cracked black pepper
Wash the greens, spin dry and hand tear into large bite sized pieces.
Skin and slice the onion cross-wise, lay out, sprinkle with a little salt and olive oil. Allow to macerate 15 min to an hour. (By the way, fennel bulb benefits as well from some maceration time in salt, olive oil and sometimes sugar.)
Flake the fish apart and mix into to or greens in a bowl. Use the fish that is available in your area.
Note: smoked white fish can be a little strong and salty from local producers. Star Prairie supplies the trout to Mill City Farmers Market and Matt Oxford of Wild Run provides the market with salmon and this year, perhaps some smoked salmon.
Toss all ingredients, drizzle with olive oil, lemon juice, season to taste and serve immediately.